1.Rinse vine leaves, drain and pat dry. Wrap the centre of each fish fillet in a vine leaf, leaving the ends open. Brush fish parcel, both sides, with some of the olive oil.
2.Brush eggplant with remaining oil. Cook chillies and eggplant on heated oiled barbecue until browned and cooked through. Transfer to a plate; cover to keep warm.
3.Cook fish on heated oiled barbecue until browned both sides and just cooked through.
4.Serve fish with grilled vegetables.
Cryovac-packages of vine leaves can be found in middle eastern food shops and some delicatessens; these must be well rinsed and dried before using. Vine leaves are used as wrappers for a large of number of savoury fillings in the cuisines of the mediterranean.